Thank you for the thoughtful words - and for the hummus😊. And the excellent recipe and method.
We non-middle eastern Australians have been eating hummus for a long time because our cities have been hubs for immigrants from the Levant and further (and their utterly delicious food) for quite a while.
I first made hummus in 1980 when I got my first food processor (a gift as I was a uni student). I got some OK tahini from a Lebanese grocer and cooked the dried chick peas forever and processed the daylights out of the mixture and we thought it was divine.
After that I made it with good tinned chickpeas because I needed it to be a convenience food. I don't cook them further. I just whip and whip in the food processor. Our water is not like French or English water😶. Hummus is a very delicious protein staple in our home. And I do not add anything to it. I add nothing other than the ingredients you listed. I do get higher quality tahini these days though.
Fun fact: Hummus (including other spellings) is Arabic for chick pea.
Always looking to make the perfect hummus. Some people in parts of the Middle East like hummus with a bit of texture. Personally go for the very smooth version like yours.
On another note, hummus means chickpeas so the recent proliferations of dips called hummus (beetroot, carrot etc) are just wrong. They can be called muttabal which although usually aubergine can contain other vegetables 😊
David, thank you for the selection of mezze recipes.
My heartfelt thoughts are with you, the families of the victims of the evil terrorist perpetrators, those that have been kidnapped & the people of Gaza who deserve to be rid of Hamas.
Trying to understand the background of this conflict is impossible, but a speech given in 2010 to the UN by George Deek, an Israeli Arab diplomat is as valid today as it was then.
I love Hummus, and sometime pure clean chickpea is all one needs.
About 10 yrs ago I was shopping at The Public Market in Milwaukee Wi and one of the venders there(Aladdin) always had a selection of Hummus's...I, on a throw caution to the wind moment, bought their Basil Pesto Hummus . It was so delicious, light and fresh. I regreted saying, " just one scoop please."
I do make my own versions, traditional and with add ins. Love it all!
Question: You mentioned at one point that the liquid from a can of chickpeas could be whipped up in place of egg whites. (Have I got that wrong?? ) Will the liquid from chickpeas that you've cooked do the same thing?
When this horrible conflict started I thought about you. I've read the newsletter and Instagram photos that you posted of your vacation. I was worried for your friends and all the people you met during your trip. What a tragedy. Hope your friends are doing ok.
David I’m sorry to hear that you have family and friends caught up in this madness. I’m personally struggling as I’m sure many are but we have also had a referendum proposing that our indigenous people be recognised in our constitution (I’m in Australia) which failed big time. It failed because of lies and politicking. The vote coincided with the atrocities in Israel. A lovely article about hummus sort of hit the spot rather nicely so thank you. 💐
I also appreciate your thoughts about current world events! My heart is sad. Wishing you healing from your surgeries and strength to keep us inspired. Be well.
I have been making Huumus for years anad after the first taste, I somehow am never really happy with the result. It never occured to me to "cook" the jarred beans. I write however, not because I have tried and loved the recipe, because I have not yet made it. I write becausse I am most grateful for you giving us a pdf download to print. I dearly wish your friend Dori Greenspan woud do the same.
Thank you for all of your words. I hope your surgerys were for ordinary things and that you are feeling well.
Thanks for the recipe, David. I love a good hummus. And thanks for the past recommendations of G.Detou; and the few vide-greniers you mentioned. I had fun in all, and bought a few things which I’ll bring back to the States next week. And thanks for your comment that you wouldn’t comment the political situation on social media. I made the mistake of responding to someone’s post once, and was blasted with insults, one of them accusing me of being a self-hating Jew! So, I have learned the hard way and no matter how tempting it is to voice my opinion on social media, I have learned to abstain. Thanks always for your good recipes, your good tips, your good photos, and yours and Romain’s smile. Best, Martine
Thank you for your balanced thoughts David and I hope you are recuperating well. I love hummus and appreciate your recipe. Here in Vancouver we have a shop - The Flourist - which sources it’s beans, legumes and grains (which they mill into flour), direct from the farmers here in Canada. I haven’t used their flours ( celiac ) but all their grains are great to cook with and taste excellent. They have a great website with recipes. Thank you again for all you share with us, I always look forward to it!
Regarding the jarred chickpeas: Are they already cooked? I know the ones in cans here in Canada are already cooked. So, are you cooking them further even though they are already cooked? I am unfamiliar with this method. I just use canned and drain and rinse them and pour them into the food processor and carry on. (By the way, I live on the Prairies of Canada where we produce a lot of chickpeas, lots of chickpeas, enough to export especially to India)
Thank you for the thoughtful words - and for the hummus😊. And the excellent recipe and method.
We non-middle eastern Australians have been eating hummus for a long time because our cities have been hubs for immigrants from the Levant and further (and their utterly delicious food) for quite a while.
I first made hummus in 1980 when I got my first food processor (a gift as I was a uni student). I got some OK tahini from a Lebanese grocer and cooked the dried chick peas forever and processed the daylights out of the mixture and we thought it was divine.
After that I made it with good tinned chickpeas because I needed it to be a convenience food. I don't cook them further. I just whip and whip in the food processor. Our water is not like French or English water😶. Hummus is a very delicious protein staple in our home. And I do not add anything to it. I add nothing other than the ingredients you listed. I do get higher quality tahini these days though.
Fun fact: Hummus (including other spellings) is Arabic for chick pea.
Always looking to make the perfect hummus. Some people in parts of the Middle East like hummus with a bit of texture. Personally go for the very smooth version like yours.
On another note, hummus means chickpeas so the recent proliferations of dips called hummus (beetroot, carrot etc) are just wrong. They can be called muttabal which although usually aubergine can contain other vegetables 😊
David, thank you for the selection of mezze recipes.
My heartfelt thoughts are with you, the families of the victims of the evil terrorist perpetrators, those that have been kidnapped & the people of Gaza who deserve to be rid of Hamas.
Trying to understand the background of this conflict is impossible, but a speech given in 2010 to the UN by George Deek, an Israeli Arab diplomat is as valid today as it was then.
https://youtu.be/8m6ux-IeNo4?feature=shared
I love Hummus, and sometime pure clean chickpea is all one needs.
About 10 yrs ago I was shopping at The Public Market in Milwaukee Wi and one of the venders there(Aladdin) always had a selection of Hummus's...I, on a throw caution to the wind moment, bought their Basil Pesto Hummus . It was so delicious, light and fresh. I regreted saying, " just one scoop please."
I do make my own versions, traditional and with add ins. Love it all!
Thank you for insight David and sharing with us.
Creamy hummus > human precariousness, surgery recovery and bedbugs. Humanity has lived through worse times. Take good care.
Question: You mentioned at one point that the liquid from a can of chickpeas could be whipped up in place of egg whites. (Have I got that wrong?? ) Will the liquid from chickpeas that you've cooked do the same thing?
Love your thoughts here, David--a little compassion and grace in a difficult time.
When this horrible conflict started I thought about you. I've read the newsletter and Instagram photos that you posted of your vacation. I was worried for your friends and all the people you met during your trip. What a tragedy. Hope your friends are doing ok.
David I’m sorry to hear that you have family and friends caught up in this madness. I’m personally struggling as I’m sure many are but we have also had a referendum proposing that our indigenous people be recognised in our constitution (I’m in Australia) which failed big time. It failed because of lies and politicking. The vote coincided with the atrocities in Israel. A lovely article about hummus sort of hit the spot rather nicely so thank you. 💐
We pray for both sides that could have loses.
I'm so glad you were able to be there with family and friends before war broke out.
You will forever be in a close standing with those you shared food and drink.
Peace to you and all involved 🙏
I also appreciate your thoughts about current world events! My heart is sad. Wishing you healing from your surgeries and strength to keep us inspired. Be well.
David,
I have been making Huumus for years anad after the first taste, I somehow am never really happy with the result. It never occured to me to "cook" the jarred beans. I write however, not because I have tried and loved the recipe, because I have not yet made it. I write becausse I am most grateful for you giving us a pdf download to print. I dearly wish your friend Dori Greenspan woud do the same.
Thank you for all of your words. I hope your surgerys were for ordinary things and that you are feeling well.
Penny
Such a thoughtful and compassionate post in a time that’s so difficult for so many. Thank you!
Thanks for the recipe, David. I love a good hummus. And thanks for the past recommendations of G.Detou; and the few vide-greniers you mentioned. I had fun in all, and bought a few things which I’ll bring back to the States next week. And thanks for your comment that you wouldn’t comment the political situation on social media. I made the mistake of responding to someone’s post once, and was blasted with insults, one of them accusing me of being a self-hating Jew! So, I have learned the hard way and no matter how tempting it is to voice my opinion on social media, I have learned to abstain. Thanks always for your good recipes, your good tips, your good photos, and yours and Romain’s smile. Best, Martine
Thank you for your balanced thoughts David and I hope you are recuperating well. I love hummus and appreciate your recipe. Here in Vancouver we have a shop - The Flourist - which sources it’s beans, legumes and grains (which they mill into flour), direct from the farmers here in Canada. I haven’t used their flours ( celiac ) but all their grains are great to cook with and taste excellent. They have a great website with recipes. Thank you again for all you share with us, I always look forward to it!
Regarding the jarred chickpeas: Are they already cooked? I know the ones in cans here in Canada are already cooked. So, are you cooking them further even though they are already cooked? I am unfamiliar with this method. I just use canned and drain and rinse them and pour them into the food processor and carry on. (By the way, I live on the Prairies of Canada where we produce a lot of chickpeas, lots of chickpeas, enough to export especially to India)